Stages of industrial wine production

Introduction: A few interesting facts about wines

Wine is an alcoholic beverage made from fermented grape juice. The most popular types of this drink are red, white, and rosé wines. Sparkling wine is produced through a second fermentation, which adds its characteristic bubbles.

Key differences between white and red wine production

The key difference between the production of white and red wine lies in the sequence of the steps involved. In the case of red wine, the fermentation involves the must (whole fruits with skins), not the juice (pressed fruit juice), at temperatures ranging from 20 to 30°C. This is because the pigments are mainly located in the grape skins. During the fermentation of the must, alcohol extracts these pigments from the skins, giving the wine its red color.

Red wine production process

The production process of red wine includes destemming, crushing, pressing, and fermentation. Important stages of the crushing process involve pomace immersion (manually or mechanically), carbonic maceration, and must heating. To achieve an intense red color in the wine, it is crucial to extract as much pigment and tannin from the grape skins as possible. The skins and juice must remain in constant contact, which is why the floating layer of must is repeatedly submerged mechanically. Alternatively, the must can be heated to accelerate the process.

After fermentation, the wine matures, which can take place in barrels or tanks. Depending on the type, quality, potential, and vintage of the wine, the maturation period can last from a few weeks to several years. At the end of the process, the wine is bottled.

How does precise pressure monitoring during grape pressing on presses affect wine quality?

Pressing, or squeezing of grape juice, is one of the first steps in the winemaking process. The method and intensity of pressing affect the quality of the resulting must and, consequently, its final taste. During this process, it is extremely important to precisely monitor the pressure. Too much pressure can damage the grape skins, releasing unwanted tannins, which can negatively affect the taste of the drink. On the other hand, pressure that is too low may not allow the juice to be fully squeezed and reduce production efficiency.

By using a hygienic pressure transducer such as the JUMO TAROS S46, for example, we ensure optimal pressing conditions. This device allows you to accurately monitor and control the pressure during pressing, ensuring both high must quality and process efficiency.

How to effectively monitor the wine filtration process

Introduction to wine filtration

Wine filtration is a crucial stage aimed at removing cloudy substances, as well as potentially harmful yeasts and bacteria, before bottling. Various filtration methods exist, including sheet filtration and membrane filtration.

Types of filtration

• Sheet Filtration: In this method, cloudy wine is passed through layers of cellulose, diatomaceous earth, and perlite. These layers capture unwanted particles, resulting in a clear product.
• Membrane Filtration: This method uses a thin plastic membrane to effectively filter the wine, giving it purity and clarity. An additional filtration step before bottling, known as sterile filtration, ensures that the already clear wine is completely free of spores and other microorganisms.

Effective monitoring of the filtration process

Effective monitoring of the wine filtration process is essential to maintain high quality and optimize resource use. A key aspect of this stage is precise pressure measurement, as the pressure increases on the filter as more particles are retained. Measuring the pressure differential allows for accurate determination of the filter replacement timing, preventing overload and maintaining maximum filtration efficiency.

Importance of pressure transducers

The use of pressure transducers, such as the JUMO dTRANS p20 DELTA, is crucial. These devices enable winemakers to make informed, pressure data-based decisions regarding filter maintenance. Such precise control ensures not only the clarity and superior quality of the wine but also enhances the efficiency of the entire production process.

How to control the optimal temperature of wine fermentation? Monitoring wine fermentation

Fermentation involves the conversion of sugars in grape must into ethyl alcohol and carbon dioxide by wine yeast. It is this process that gives wine its characteristic properties. The temperature of fermentation must be under constant control in order for the wine to retain its unique aroma and flavor. For this purpose, we particularly recommend the compact JUMO Dtrans T100 temperature probe with built-in transmitter. Its easy installation, low maintenance cost and automation of the process reduce start-up time, increasing production efficiency.

What temperature is ideal for wine fermentation?

To preserve as much flavor as possible, must should be cooled to about 15°C during fermentation. The slower fermentation process, caused by the lower temperature, minimizes flavor loss and produces higher quality wine.

Storage and refrigeration in the wine industry

Once fermentation is complete, the wine moves to the storage stage, which is crucial for its further maturation and stability. The wine is stored in special tanks where temperature, pressure and other parameters are precisely monitored using sophisticated controllers. Maintaining the right temperature and pressure conditions is essential for wine to develop properly and retain its flavor.

A complete solution consisting of a resistive temperature sensor, a pressure transmitter with IO-Link JUMO dTRANS T1000/p35, and a highly scalable JUMO LOGOSCREEN 700 on-screen recorder enables accurate monitoring and recording of these parameters. With these, winemakers can ensure optimal storage conditions, which is key to obtaining top-quality wine.

Automation of industrial white and red wine production with PLC controller

Automating wine production using PLC controllers, such as the JUMO mTRON T, allows for precise management of each stage of the process, which is crucial for producing high-quality wine. This system offers comprehensive control over temperature and pressure in fermentation and storage tanks, analyzing data from probes and monitoring key parameters.

The JUMO mTRON T stands out for its ease of parameterization and configuration, enabling winemakers to tailor the system to their individual needs. The flexibility of this solution allows for modular expansion as production demands grow. Precise control of temperature and pressure is essential to ensure process stability and operational safety.

The system records all key process values, allowing for accurate tracking and analysis of the production progress. With operational panels placed directly on-site, continuous and precise monitoring of each production stage is possible.

Automation using the JUMO mTRON T not only increases the efficiency of wine production but also ensures the highest quality of the final product. Advanced technology enables winemakers to focus on refining the taste and aroma of their wines while controlling costs and increasing production efficiency.

About the author

My name is Ewelina Szmit and I have been working in content marketing for several years, combining my professional skills with my passion for writing. I am convinced that even the most technical topics can be presented in an interesting and accessible way for everyone. Outside of work, I unleash my creativity by creating newspaper collages. I like to spend my free time being active, walking my dog or running.

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